1Place paper liners in cups of a standard 1/2 cup muffin pan.
Take 3 of the cookies and qutarter them for garnish. Set aside.
2Place 12 cookies in a plastic frezzer bag and pound them with a rolling pin untill they are fine crumbs. Divide the crums evenly amoung the muffin cups and press down firmly and evenly.
3Place the remaining cookies in bag and brake them so that there are bigger pieces of cookie as well as crumbs. Set aside
4Whip the cream with a hand mixer on high speed untill stiff peaks form. Place the cream cheese, sugar and vanilla in a large mixing bowl and beat on high speed untill smooth. Fold in whipping cream and the cookies pieces and crumbs.
5Spoon this mixture into the muffin cups. Place one of the cookies quarters on top of each of the cheesecakes.
6Refrigerate untill serving, at least 5 minutes or up to a day ahead.